Gold Party Pack Recipe

Prep and Marinate

Pat the 3 lbs chicken wings dry with paper towels. In a large bowl combine 2 tbs olive oil, 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp smoked paprika. Add wings and toss to coat evenly. Let marinate at room temperature for 20 minutes (or refrigerate up to 4 hours).

Bake or Air-Fry

Preheat oven to 425°F (220°C). Arrange wings in a single layer on a rimmed baking sheet lined with foil and a wire rack if available. Bake 35–40 minutes, turning once halfway, until skin is crisp and internal temperature reaches 165°F (74°C). If using an air fryer, cook at 400°F for 20–25 minutes, shaking the basket every 7–8 minutes.

Glaze and Finish

Meanwhile, in a small saucepan combine 3 tbs honey, 2 tbs soy sauce and 1 tbs fresh lemon juice. Warm over low heat, stirring, until honey thins and ingredients are combined (about 2 minutes). When wings are done, toss hot wings in the warm glaze to coat evenly. Arrange on a platter and sprinkle with 1 tbs toasted sesame seeds and 2 tsp chopped chives. Keep warm until serving.

Bake Potatoes

Preheat oven to 400°F (200°C). Scrub 8 small russet potatoes and dry. Prick each potato a few times with a fork. Rub with 2 tbs olive oil and sprinkle 1 tsp kosher salt and 1/2 tsp black pepper. Place directly on the oven rack or a baking sheet and bake 45–55 minutes until tender when pierced.

Make Skins

Remove potatoes and allow to cool until manageable (10 minutes). Cut each potato in half lengthwise and scoop out most of the flesh, leaving a 1/4-inch shell. Reserve scooped potato for another use or mash. Brush the insides of the skins with 2 tbs melted butter and return to a baking sheet, cut side up.

Fill and Crisp

Fill each skin with shredded cheddar (use about 2–3 tbs per half). Bake at 425°F (220°C) for 8–12 minutes until cheese is melted and edges are crisp. Remove from oven and top each potato skin with a dollop of sour cream (about 1 tsp–1 tbs each) and sprinkle with sliced green onions.

Gold Dust Finish (optional)

If using edible gold dust, lightly dust the cheese tops or sour cream with a tiny pinch of gold dust per 4–6 skins (1 tsp total across batch) — a little goes a long way. Serve warm.

Make the Golden Dip

In a medium bowl whisk together 1 cup plain Greek yogurt, 1/2 cup mayonnaise, 1 tsp minced garlic, 1 tsp honey, 1 tsp lemon zest, 1 tbs lemon juice, 1/4 tsp turmeric, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning; turmeric gives color—add a touch more if you want a deeper golden hue.

Prepare Vegetables

Wash and cut vegetables: arrange 3 cups carrot sticks, 2 cups yellow bell pepper strips, and 2 cups cucumber rounds on a serving platter. Spoon the dip into a shallow bowl and place in the center of the crudités. Chill briefly or serve immediately.

Mix the Drink

In a large pitcher combine 1 cup chilled pineapple juice and 2 tsp fresh lime juice. Add 4 cups chilled sparkling water or ginger ale and gently stir to combine. Add ice (about 2 cups) to a separate serving pitcher or ladle into glasses.

Garnish with Gold

If using edible gold flakes, sprinkle a very small pinch (total 1/2 tsp across the pitcher) into the pitcher or into individual glasses for a festive shimmer. Garnish each glass with a lime wheel. Keep chilled and serve immediately.

Arrange golden chicken wings, potato skins, and the crudité platter on a large party table. Place the dip bowl centrally with vegetables fanned around it. Garnish platters with 1/2 cup fresh parsley or microgreens for color. Provide napkins and party picks (about 24). Serve the chilled mini gold cocktail alongside. Replenish warm items as needed.